GLUTEN-FREE
Large poblano peppers are roasted until charred. Then they are stuffed with cheese and corn before being cooked again to blend all the flavors together. Serve this with the homemade red chili sauce on top. These chile rellenos are the perfect way to add a little spice to your day.
MAKES 2 PEPPERS
PREP TIME: 15 minutes
COOK TIME: 36 minutes
ROAST: 400°F
For the red chili sauce
1 tablespoon olive oil
¼ cup finely chopped onion
¼ cup tomato paste
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
1 cup chicken stock
For the peppers
2 poblano peppers, rinsed and dried
1 cup shredded Monterey Jack cheese
½ cup corn kernels
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon sour cream
To make the red chili sauce
1 . In a small saucepan over medium heat, combine the olive oil and onion and cook until the onion is tender, about 5 minutes.
2 . Stir in the tomato paste, chili powder, garlic, oregano, cumin, and salt. Cook, stirring, for 1 minute.
3 . Pour in the chicken stock, and bring the mixture to a simmer for about 5 minutes. Remove from the heat, cover, and set aside.
To make the peppers
1 . Place the peppers in the air fryer basket and roast for 10 minutes, flipping them over after 5 minutes. The skins should be charred.
2 . Remove the peppers from the air fryer, place them in a zip-top bag, and seal. Let the peppers steam in the bag for 5 minutes.
3 . Once the peppers are cool enough to handle, peel the skin off and discard.
4 . In a medium bowl, add the cheese, corn, cilantro, salt, and pepper, and fold together.
5 . Cut a slit down the center of the peppers, from the stem to the tip, keeping the peppers mostly intact. Carefully remove the seeds.
6 . Divide the corn mixture in half, and stuff it into each pepper.
7 . Place the stuffed peppers in a 6- or 7-inch shallow baking pan. Place the pan in the air fryer basket and roast for 10 minutes, or until the cheese has melted.
8 . Spoon the red chili sauce over the peppers and top with the sour cream when serving.
Ingredient tip: You can save any remaining chili sauce to add to your morning omelet, or drizzle it over Crunchy Baja Fish Tacos .
PER SERVING (1 PEPPER): Calories: 393; Total fat: 27g; Saturated fat: 13g; Cholesterol: 53mg; Sodium: 1,351mg; Carbohydrates: 24g; Fiber: 5g; Protein: 19g